Strawberry Soup

Strawberry Soup
This is a great dessert, very elegant in small, squat crystal bowls or glasses, and it is a fabulous brunch or lunch soup. It has amazingly deep flavors for something that you just mix and chill. This will make you happy for the rest of your life. I promise.
  • 4 cups strawberries, cleaned
  • ½ cup sugar
  • ¼ cup white wine
  • 1½ cups heavy cream . . . (worry about calories some other day)
  • 3 cups apple juice
  • Juice of 1 lemon
  • ½ cup honey
  • 1½ cups buttermilk
  1. Put the berries in a food processor and give a rough chop. Add all else. Chill in giant bowl in fridge for at least two hours till a little fizzy.


Pulled Pork Sandwiches

Pulled Pork Sandwiches
This one has a few steps, but it is well worth the effort. And none of it is particularly hard. This is not for when you are in a hurry.
  • 12-pound boneless pork shoulder
  • 12 soft buns
  • For the dry rub
  • 6 tablespoons paprika
  • 4 tablespoons granulated sugar
  • 4 tablespoons brown sugar
  • 1 tablespoon onion powder
  • 2 tablespoons dark cocoa powder
  • Kosher salt and rough ground pepper
  • For the barbecue sauce
  • 2 cups ketchup
  • 1 cup water
  • ¼ cup packed brown sugar
  • ¼ cup sugar
  • 1½ teaspoons fresh ground pepper
  • 1½ teaspoons onion powder
  • 1½ teaspoons dry mustard
  • 2–4 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • ½ cup good balsamic vinegar
  • 2 tablespoons light corn syrup
  1. Rub the pork
  2. Combine dry-rub ingredients in bowl, setting aside 2 tablespoons. Apply remaining mix to pork and rub.
  3. Cover pork with plastic wrap and refrigerate for a couple of hours or overnight if you have time . . .
  4. Cook the pork
  5. Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, at 275ºF, turning every hour or so, until a thermometer inserted into the center registers 165ºF, about 6 hours. . . .
  6. Make the sauce
  7. Meanwhile, mix together the sauce ingredients and the reserved dry rub over high heat. Bring to a boil, stirring, then reduce the heat to low, and simmer uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
  8. Pull . . . (SHRED) the pork
  9. Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter, and pour any juices from the baking sheet on top.
  10. Make the sandwiches
  11. Mound the pork on bun bottoms, paint with a little BBQ sauce, top with slaw if you like, and cover with the bun tops.
  12. Best sandwich ever!


HQCS Crab Cakes

HQCS Crab Cakes
So John was sick of making these, but they really are delicious and eventually we got back to making them for ourselves. You should, too. They are really great in the summer with a skewer of grilled watermelon and pineapple on the side and a pile of fresh sliced salted heirloom tomatoes. They are also tasty with a little bit of strawberry salsa (see chapter 4, note 1) on top.
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ¾ cup small-diced red onion (1 small onion)
  • 1½ cups small-diced celery (4 stalks)
  • ½ cup small-diced red bell pepper (1 small pepper)
  • ½ cup small-diced yellow bell pepper (1 small pepper)
  • ¼ cup minced fresh tarragon
  • 1 tablespoon capers, drained
  • ¼ teaspoon Tabasco sauce
  • ½ teaspoon Worcestershire sauce
  • 1½ teaspoons Old Bay seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ pound lump crabmeat, drained and picked to remove shells
  • ½ cup plain dry bread crumbs
  • ½ cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • For frying
  • 4 tablespoons unsalted butter
  • ¼ cup olive oil
  1. Place butter, olive oil, onion, celery, red and yellow bell peppers, tarragon, capers, Tabasco sauce, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  2. In a large bowl, break the crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
  3. Add the cooked mixture and mix well.
  4. Cover and chill in refrigerator for 30 minutes.
  5. Shape into bite-sized crab cakes.
  6. Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep crab cakes warm in a 250ºF oven and serve hot.